Birds Nest Breakfast Cups

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Hash browns and cheese pressed into a muffin tin, filled with an egg, topped with bacon, sausage or cheese then baked in the oven for a delicious and simple breakfast! These may not look like a picture from a magazine but my gosh were they easy and we loved the way they tasted. I even ate them as leftovers the next day. I microwaved them for 1 – 2 minutes and they were still fantastic. I will definitely be making these again.

Source: http://www.persnicketyplates.com

 

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Ingredients

 

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In a large bowl add the hash browns,

cheese, oil, salt and pepper.

 

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Toss with you hands until combined.

 

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Spray a 12 cup muffin pan

liberally with cooking oil.

 

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Divide the hash brown mixture evenly

between the 12 cups. I used an ice

cream scoop to make it easier.

 

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Using your fingers, press the mixture

against the sides and bottom forming

the shape of a nest.

 

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Generously spray the hash

browns with cooking oil.

 

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Bake in a preheated 450 degree oven for

20 – 25 minutes until the hash browns are

golden brown on the edge. Keep a close eye

on them so they don’t burn. Let hash browns

cool for 15 minutes on a cooling rack.

Reduce the oven to 425 degrees.

 

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Crack an egg into each nest

trying not to break the yolk.

 

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Optional: Place small pieces of cooked

bacon on top. You can use small pieces of

cooked sausage or cheese if you want or

just use the egg without a topping.

 

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Bake for 12 minutes or until the egg

whites are set and the yolk is to your

desired doneness. I added more salt and

pepper to the top but that is optional.

 

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Use a fork and release the egg

nests from the pan then serve.

 

Birds Nest Breakfast Cups

http://www.InDianesKitchen.com

52C8428A-190E-4343-A1E1-D32C4E62CC2D

Ingredients

  • 16 oz. frozen hash browns, thawed
  • 2 Tbsp. olive oil
  • 1 cup shredded cheddar cheese
  • 12 large eggs
  • spray cooking oil
  • salt to taste
  • pepper to taste
  • Optional: Cooked bacon bits, cooked sausage or extra cheese for the top

Directions

  1. Preheat oven to 450 degrees.
  2. In a large bowl add the hash browns, cheese, oil, salt and pepper. Toss with your hands until combined.
  3. Spray a 12 cup muffin pan liberally with cooking oil.
  4. Divide the hash brown mixture between the 12 muffin cups evenly. I did this using an ice cream scoop as it made it easier.
  5. Using your fingers press the hash browns onto the bottom and sides of the muffin cups so it looks like the shape of a nest.
  6. Generously spray the hash browns with cooking oil.
  7. Bake for 20-25 minutes or until the hash browns are a golden brown on the edge. Watch them carefully the last couple of minutes so they do not burn.
  8. Place the pan on a rack and let cool for 15 minutes.
  9. Reduce the oven temperature to 425 degrees.
  10. Crack one egg into each nest trying not to break the yolks.
  11. Optional: Sprinkle the top of the egg lightly with cheese, cooked bacon pieces or cooked sausage.
  12. Bake for 12 minutes or until the egg whites are set and the yolk is to your desired doneness.
  13. Using a fork, release the nest from the pan then serve.

http://www.InDianesKitchen.com

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